Tried & Tested

Restaurant Check: Sirena

30 Nov 2009 by intern22

Sirena

FIRST IMPRESSIONS Since there was no public access to the exclusive clifftop Shangri-La’s Boracay Resort and Spa (opened in March), we were picked up at D’Mall (Boracay’s main retail complex) by a guest service officer to go to Sirena for dinner. The ride took about 20 minutes. Sitting outside under a full moon framed by dramatic cloud formations and facing the panorama of a gleaming Visayan sea, seemed to be the natural choice. The seafood restaurant observes a smart casual dress policy.

THE FOOD Dinner started off with Spiced Grilled Tiger Prawns with Tomato, Cucumber and Sumac Salad (PHP500/US$10) and Seared Tuna served with a Fennel, Celery Leaf and Mustard Seed Salad (PHP550/US$11). The tuna was succulent and the prawns were flavourful, contrasting with a fresh bland salad. A Sirena speciality is Paella and Black Beer Flavoured Seafood Soup with Baby Clams, Tiger Prawns, Green Shell Mussels and Scallops (PHP550/US$11). While I found it a tad salty, the seafood was fresh and the bisque was hearty.

I would, however, recommend the Certified Australian Angus Beef Rib Eye Steak 300g Bordelaise (PHP2,200/US$46). The tender piece of meat was perfectly done medium rare and melted in my mouth.

The Sirena Crème Brûlée Sampler – a trio of dalandan (citrus fruit juice), ube (yam) and pandan (PHP400/US$8) – rounded off the meal well.

DRINKS Try the lychee martini while non-drinkers can sip a dalandan or calamansi juice. A Hardy’s VR Cabernet Sauvignon Australia is a perfect companion to the steak.

SERVICE Besides taking care of our orders, waitress Chiqui made sure we were free of mossie bites and so gave us insect repellant. Very meticulous.

VERDICT A unique clifftop dining experience with the food and the beautiful vistas fighting for attention.

FACT FILE

PRICES A dinner for two with a glass of wine each cost PHP3,000 (US$63), inclusive of taxes.

CONTACT Shangri-La’s Boracay Resort and Spa, Barangay Yapak, Boracay Island, Malay, Aklan 5608, tel 63 36 288 4988 ext 6441/6451

OPENING HOURS 12noon-3pm and 5pm to 11pm

Goh Chui Peng

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